Recipe #5593
Beet, Cabbage and Mushroom Soup
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 1 h 5 min |
8-10
servings
servings
| Category: | Soups |
| Subcategory: | Soups |
| Source: | Ass. des Jardiniers-Maraîchers du Québec |
Wine & food pairing
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Recipe ingredients
- 3 Tbsp. (45 mL) butter*
- 1 large Quebec onion, finely sliced
- 4 large beets, peeled and diced
- 3 large carrots, peeled and diced
- 1/2 cabbage, cubed
- 8-oz ( 227-g ) Quebec mushrooms, thinly sliced
- 6 cups (1.5 L) chicken broth*
- 2 branches of fresh thyme
- To taste salt and freshly ground pepper
- 1 lemon, washed and pricked many times with a fork
- Garnish
- 1/2 cup (125 mL) sour cream*
- 1/4 cup (60 mL) coarsely chopped fresh chives
- Croutons* to taste
Preparation
Melt butter in a large pot, add onions, beets and carrots, cover and cook over low heat for 25 minutes, stirring from time to time.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes.
Remove lemon.
Ladle into soup bowls, garnish with sour cream and chives and serve with croutons.
Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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